Ingredients  

  • ▢1 avocado
  • ▢½ fresh lemon
  • ▢2 cups grape tomatoes sliced
  • ▢2 cups cucumber diced
  • ▢1 can chickpeas drained (19 ounces)
  • ▢¾ cup green bell pepper diced
  • ▢½ cup fresh parsley chopped
  • ▢¼ cup red onion sliced

dressing

  • ▢¼ cup olive oil
  • ▢2 tablespoons red wine vinegar
  • ▢½ teaspoon cumin
  • ▢salt & pepper

instructions 

  • Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado and gently stir to combine.
  • Add remaining salad ingredients and gently toss to combine.
  • Refrigerate at least one hour before serving.
    notes
  • Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and serve cold. 
    nutrition information
  • Calories: 238 | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 259mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 38.4mg | Calcium: 58mg | Iron: 2.1mg